Tag: raspberry lemon

Cake truffles. I’ve stayed away from these for a little while just because anything bite-sized is pretty labor intensive. Props to those who have the patience to put these together! I decided to try them to bring to a baby shower since they were individual servings and easy to transport. There aren’t too many photos of the process- my hands were usually covered in cake or chocolate ganache, but I was happy with the result.

There were two flavors: Chocolate-Peanut Butter Truffles (inspired by mini Reese’s cups) and a Raspberry White Chocolate Truffle (Raspberry is always a favorite of mine). I topped the Chocolate PB ones with cut up pieces of the mini Reese’s cups, and the Raspberry ones with sprinkles.

Here’s a general recipe that I used. I improvised a little, knowing the basic theory behind cake truffles. Instead of using frosting as the binder, I used ganache for the PB ones and a Raspberry Jam for the Raspberry ones. I used ganache for the coating instead of white chocolate or dark chocolate, which would have hardened a little more into a candy shell. I think some of my tweaks were made mostly out of laziness, but it tasted pretty good when all was said and done :).

Chocolate Peanut Butter Cake Truffles (Makes 12-15)

2-3 cups White or Yellow Cake, already baked

3 oz semi-sweet chocolate (chips or bar)

1/3 c. heavy cream

1-2 TBSP Peanut butter

Mini Reeses cups (for topping)

Directions:

Microwave the heavy cream for 30-45 seconds until hot. Add semi-sweet chocolate chips. Let this sit for a minute or two while the cream melts the chocolate chips. Whisk together until smooth. Whisk in the peanut butter a little at a time, making sure the ganache doesn’t seize.

Crumble up the cake into fine crumbs. Pour a little of the ganache into the mixture until the cake crumbs come together and can form a ball. You don’t want this to become too mushy, so work a little ganache in at a time. Reserve at least half of the ganache for coating the truffles.

Form 12-15 cake balls. Put in the freezer to cool down. In the meantime, cool the ganache in the fridge. The consistency should be runny enough to cover a cake ball and coat it evenly.

Coat the balls and place on parchment or wax paper (something non-stick). I used two forks and the “dunk” method- I placed a cake ball in the middle of the ganache bowl, rolled it around, and lifted it with a fork, sliding it onto a cookie sheet. When done, place these back in the fridge or freezer to harden.

I used mini cupcake liners for each cake truffle when I was done.

Raspberry Cake Truffles (Makes 12-15)

2-3 cups White or Yellow Cake, already baked

3 oz white chocolate (chips or bar)

1/3 c. heavy cream

1/4 c. Seedless Raspberry Jam

Sprinkles (for topping)

Follow the same directions as above, but instead of using the ganache inside the cake truffle, use the Raspberry Jam as needed to get the right consistency.

I might add that since I used ganache, it was more of a soft, slightly sticky chocolate coating. It never really solidified into a hard candy shell. If you prefer that for easy of transport, then I would use candy melts or just white or dark chocolate for these. I was experimenting and thought the ganache worked fine, but it’s totally up to personal preference. 🙂